The Berlin Kebab Guide: Turkish food in Berlin is immense. Here is a guide on the best kebabs Berlin had to offer me
I spent 2 wonderful months living in Berlin in the summer of
2011. The first impression of Berlin is rawness – a concrete jungle in many
parts. It is not quite the gleaming capital you might expect. Beyond the
central area “Mitte”, many parts of Berlin have a boom and bust tale. Some
parts in the East haven’t improved too much since the fall of the wall, while
some parts of the West lost its glamour after the fall of the wall. The
reunification resulted in Berlin paying a price – with the civil servants on
both side of the wall suffering the most. Berlin today is recovering from the
headache in the 90s. It is recognised as one of the great internet start-up
hubs in Europe – home to the likes of Rocket Internet who incubated Groupon and
Ebay clones in Europe. While unemployment still stands high around 13%+, there
is a fledgling scene of music, art and culture – driven by a large left wing
population. Every night there is a new art opening, a club opening here and
there. It is a welcoming and unpretentious city. Members of my language class
were turned down from visiting some clubs for being too smartly dressed,
looking on in confusion as bearded and scruffy men take their places (poor but
sexy was the motto).
Germans love their kebabs, even in the conservative Bavaria
area. The kebab capital is Berlin. It would be unfair to recommend a trip to
Berlin without tasting Kebabs. Legend has it the Doner kebab was invented here
by Turkish immigrants. Doner kebabs have been much abused outside Germany. In
England, it is the food of choice for wasted revellers late at night and
synonymously linked with morning after Diarrhoea. In France, the kebabs were
not too much better either. The Doner kebab is supposed to be a rotating spit
of pressed marinated meat. Low quality Doners use cheap quality meat and skin,
minced and binded with filler (see pic on below right ). Go to Berlin however, and you can glimpse the
Doner in its original beauty (in a wrap, see pic on below left). The most popular Doner kebabs you will see are
Chicken and Beef (also called Huhn or Rind Schwarama locally), although you may
be lucky to taste Veal or Lamb too. The Doner kebab can be served either in a durum
wheat wrap (“Durum” as the locals would say) or a round bread bap, along with
sliced cabbage, tomatoes & other salad vegetables, and sauces such as
chilli and yoghurt.
Doner Kebab in Durum Wrap, from Berlin |
Doner Kebab and chips, from an unamed place in the UK |
What’s great about a Doner kebab?
So let me start by stating my preconception of kebabs prior
to moving to Berlin: the English offering was shaved, salty pieces of
undistinguishable meat strips served with chips and drowned with chili sauce.
It wasn’t a meal which had me coming back for more. When my girlfriend Nena,
who grew up in Germany, spoke of her loving and excitement to be have a kebab
in Germany again after a long absence, I was somewhat horrified (especially if
this was to be a regular experience). Nevertheless, I promised to be open
minded (although a voice in the back of my head gave frequent warning bells)
and allowed my first meal in Berlin to be a kebab. Nena and her sister Kika
took us to the Rosenthaler, our local Turkish café for my first experience, of
a chicken Schwarama in a Durum wrap. It was so fucking good that I had to order
a second one straightaway.
A good Doner kebab sandwich should have a good mixture
between the meat and the other fillings – your sandwich will be heaving with
fillings, but less than half of that will typically be the Doner meat. I like
the Durum wrap because the wrap reminds me of pancake for Beijing Duck, and you
don’t get a mouthful of bread to distract you from the delicious fillings. The
crunchy cabbage gives a good contrast to the tender meat. The actual flavour
from the kebab meat should not be overpowering – the flavour should come from the
sauce such as chilli. Without sauce, the sandwich can be a bit dry, so make
sure you ask for lots of sauce. Don’t
expect plates or cutlery if you order the sandwich version– it is best eaten
with hands!
In the two months that I spent in Berlin, I ended up having
kebabs nearly every other day for lunch. The impact on health is actually not
as bad as you think vs a burger/pizza meal, while there is also a considerable
amount of fresh vegetables in a Doner sandwich.
What to Pay
As a rough guide, a Doner sandwich/durum wrap from a hole in
the wall will sell from EUR 3 upwards. In general, I haven’t been desperate
enough to eat from a hole in the wall, because there are usually sit down
places that are open even in the small hours. A Doner sandwich/durum wrap from
a Kebab house with sit down areas will be from about EUR 4 upwards. When
ordering a plate of the good stuff (Doner Teller), you can be expected to pay
around EUR 9 upwards. The bread element is replaced with rice, and you are
served an assortment of salad and pickles.
How do I tell a good Doner kebab
from bad?
There are numerous kebab houses and shacks in Berlin – how
do you determine the quality and ensure you are having a good one? Here are
some of my tips:
1.
Look for Turkish customers consuming. They know
quality!
2.
Look at the quality of the meat. For chicken,
you should definitely be able to make out the stack of different strips of
chicken meat. It is a bit tricker when it comes to beef –on a good Doner you
should be able to make out the different stacks. I generally avoid anything
that looks too uniform in texture.
3.
Look for the moistness. There should be some
juice oozing from the kebab. Looking dry and miserable? It has perhaps sat
there a bit long.
4.
Try and ask for the kebab fresh off the spit,
not from the heated container (when customer flow is low, they would shave off
the outer layer and keep it warm, to prevent the outer layer from being too
dry)
5.
Let your nose and eyes guide you. You should
smell good seasoning (mixture of cumin and other spices). If it smells bland,
looks grey then it is probably a low quality doner.
6.
Look for an appetising selection of fillings to
go with the kebab – fresh chopped salad items, lots of sauces etc.
Other things to look out for in kebab houses
No one can eat Doner kebabs every day...there are so much delicious items in Turkish cuisine it would be a crime to only eat Doner kebabs. Here are some of the other things you should try in Kebab houses:
·
Cop Sis: Skewered lamb grilled on charcoal, or
lamb shish kebab as we call it back in England
·
Adana Kebap / Kofte: skewered ground meat of
lamb or beef. Adana comes in a long sausage shape and Kofte resembles a
meatball
·
Pide: An semi open pizza, with egg, mince meat
and spinach as typical fillings
·
Lahmacun: a Turkish pizza with tomato, mince
meat, onions…typically without cheese
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Here’s my shortlist of Kebab houses / Turkish restaurants in Berlin
<<<Top places>>>
Hasir (http://www.hasir.de/eng/index.html):
This is the legendary birthplace of the Doner Sandwich. Now expanded into a 6
restaurant strong chain, with a sizeable menu. The focus has somewhat moved
away from just Kebabs, to providing an authentic Turkish experience – the
grilled meat and meatball main dishes are excellent (especially the lamb
dishes), and there’s a wide range of appetising mezzes. At the original
Kreuzberg restaurant, a takeaway section still remains. Hasir is highly
recommended for introducing your friends and family to Turkish food, but if you
are adventurous and seeking a pure Doner experience…try the others listed
below.
The original and
flagship Hasir restaurant is in Kreuzberg: Adalbertstr.10, 10999 Berlin.
Nearest U-bahn: Kotbusser Tor
Beyti @ Hasir: A delicious grilled minced lamb dish |
Maroush (http://www.maroush-berlin.de): Just across the road from the
original Hasir is Maroush. More Lebanese than Turkish, we like Maroush for its
twist on the Doner: it puts potato fries as well as fried vegetable into the
Doner sandwich (in a Pita bread). Maroush also does nice falafels. The size of
the place is small, with only 5-6 tables, but there’s a nice nearby open air
cinema (in the summer) and park for you to take your feast to, if you make it
that far.
Maroush: Adalbertstr. 93, 10999 Berlin. Nearest U-bahn: Kotbusser Tor
Maroush: Adalbertstr. 93, 10999 Berlin. Nearest U-bahn: Kotbusser Tor
The chicken done @ Maroush. See the stacked texture...real meat!! |
A kofte plate @ Maroush : who says this can't be a healthy meal? |
Tekbir Doner
(Veal): It’s great to see some variations to the kebab, and Tekbir does
amazingly well with its signature Veal Doner. From the outside, Tekbir looks
like cheap and non-descript, with two weathered benches on the outside. A taste
of the delicious veal meat makes up for this – with its rich aroma, and copious
amount of complimenting sauce.
Tekbir: Skalitzer
Straße 23, 10999 Berlin. Nearest U-bahn: Kotbusser Tor
The veal durum @ Tekbir: not your normal kebab |
Rosenthaler:
Special mention to our local favourite kebab house. The Rosenthaler sits at a
busy junction and was where I had my first chicken schwarama. They do a great
Durum wrap – moist chicken meat, tasty salad and great selection of condiments.
Simple, effective and keeps me coming back for more. They also have a brick
oven, where they make their own Pide before your eyes – a sort of semi open
pizza.
Rosenthaler Grill und
Schlemmerbuffet: Brunnenstrasse 2, Rosenthaler Platz, Berlin. Nearest U-bahn:
Rosenthaler Platz
The chicken durum wrap from Rosenthaler: crunchy, succulent and addctive |
Gel Gor: I never
got the chance to visit this, but this is highly rated – with Kofte meatball
sandwiches as the house special.
Gel Gor: Kottbusser
Damm 80, Neukölln/Kreuzberg. Nearest U-Bahn: Schoneleinstrasse
<<<<Other places to
mention:>>>>
Tandir: Out in
the sticks in Hermannstrasse/Neukoln district, there’s not really much reason
to visit this Turkish area, unless you want some cultural experience. Among the
several kebab houses in the area, Tandir stands out. The Doner wrap here is
filled with pickled vegetables, chillis and they also use a distinctive dill
yogurt sauce. The top picks here are the kofte meatballs / lamb chops, done
wonderfully over the charcoal grill. There are Turkish bakeries close by, where
you can pick up fresh sesame bread, Pide and sweets such as Baklava.
Tandir: Hermannstraße
157, 12049 Berlin. Nearest U-bahn: Hermannstrasse
Ali Baba:
According to locals, Ali Baba once did great kebabs but has now dropped down in
quality slightly. With it being only a stones throw away from my language
school, I did get to visit Ali Baba a few times for a Doner lunch.
Disappointingly, it felt somewhat average but good for a fix if you are in the
Prenzlauerberg area (such as to visit Mauer Park or try the famous currywurst shack
nearby).
Ali Baba: Danziger
Strasse 2, 10435 Berlin. Nearest U-bahn: Eberswalder Strasse
The counter at Ali Baba |
Baghdad: A huge
menu to explore here, and reasonably good durum wrap at sensible prices. It has
a large seating area which makes it an ideal choice for large group gatherings.
It is also close to the river – grab a few beers from the drinks fridge and
take your food down to the river bank on a nice day.
Baghdad: Schlesische
Straße 2, 10997 Berlin. Nearest U-bahn: Schlesisches Tor
An mixed grill plate @ Baghdad |
I can’t claim that this is a definite guide to the Berlin
kebab scene. I have only been to a fraction of the thousand odd kebab places in
Berlin: There’s a kebab shop on almost every street corner in Berlin, so
there’s lots to explore, and their appeal just keeps spreading. Go and see for
yourself. And you might never want to eat a kebab outside of Germany again.